A Busch Raised in the Wild Kingdom
David Busch, a 33-year-old member of the Anheuser-Busch dynasty, does whatever he wants. But his “whatever he wants” isn’t about couch-surfing his way through adulthood with a gaming remote fused in his fist. It’s about pursuing any one of his seemingly endless interests in the world around him—a world that’s notably different than my own.
Inspired by Backyard Chicken Farmers
This week we salute all ages of the backyard chicken farmers who inspire us. We applaud the thread of seriousness that flows through each farmer and the realization that no two farmers are alike. Take a peek through the chicken wire each day to see what’s up in the coop and under the poop.
Behind the Scenes: Family Recipe Week
Behind the Scenes: Family Recipe Week. Photography by Juwan Platt.
Family in Flowers
My dear friend, Lauren Cunningham arranged these gorgeous flowers for me and delivered them to the 9th floor at Brackenridge Hospital here in Austin. Lauren has become part of our family in the past few months-we love her so. She has already gone through so much with us-the birth of Woods, the growth of The Byrd Collective, and the recent car wreck that led to these flowers. She has been an incredible student-my best yet. Hardships, if you are lucky, turn into celebrations of the heart. They also let you know who your biggest supporters are in life.
Latoya Rivers (organic soul food restaurateur)…what’s the diff?
Meet Latoya Rivers, during our photo shoot with her, we styled her a couple of different ways. Can you find all the differences?
Simmer Down Podcast: An Organic Soul Food Restaurateur
Latoya Rivers makes a living from her family recipes. At Café Florie, the organic soul food restaurant she runs with her cousin Theo, she continues the tradition of family-owned restaurants using recipes from generations past. In this podcast, Brenda Anderson takes a minute to sit down with the beautiful Latoya Rivers. Her voice is as thoughtful as her menu. Listen Up, you’ll love her giggle.
All in the Family
I grew up eating what was served to me. No one ever asked what I wanted, or offered an alternative to the salmon flopped on my plate flesh-side up, all pink and wet. Mom would leave the scales on the opposite side, so I’d have to flip it and slowly peel back its shiny, slithery coat. I’d curl my lip and wince.
Inspired by Family Recipes
Written on a one-ply napkin, whispered in an eager young ear or four hands working together on a shaky kitchen table. This week on Salted and Styled, we are inspired by the treasured family recipes that are secretly passed from generation to generation.
